Earl Grey Tea Cakes with Almond Buttercream Frosting Recipe

I’ve mentioned before on the blog that I love tea. All tea. My favorite tea will always be a stout Earl Grey. These Earl Grey tea cakes are dense and flavorful. A dollop of almond buttercream takes the edge off the bitterness of the tea.

When my fiance came home feeling under the weather I made him a cup of tea with honey. I wanted to give him a little something to drink with his tea and I started throwing together this recipe off the cuff.

When they came out of the oven and I tasted them without the icing I knew I had a hit. I didn’t know if the buttercream would work with the tea cakes but when I iced them with a tiny bit the pairing was perfect.

When finished baking the cakes are about a half an inch tall and so deliciously dense. We’ve already eaten half of the batch!

You can absolutely skip the buttercream frosting with the Earl Grey tea cakes.

The cakes themselves are extremely easy to make. They’d also be great with your morning coffee.

As I’ve lived in both the UK and the US I am definitely using the term tea cake very lightly. My version of a tea cake aligns more with the Asian Indian version. The history and function of the tea cake delights me. Here’s a Wikipedia article on tea cakes.

I think I might want to continue this Earl Grey baking kick. Smitten Ice Cream has a fresh made-to-order churned just for you Earl Grey Ice Ice Cream. I love it so much.

How about scones? Cookies? Macaroon?

The possibilities are almost endless.

Upcoming for sure on the blog we are going to be baking with ube (purple yam) a lot more.